|
|
Article: THERE'S A GOAT CHEESE FOR EVERY ACQUIRED TASTE.(FOOD)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- November 1, 1998
CopyrightCOPYRIGHT 1998 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: KATHLEEN PURVIS Knight Ridder
How many times have you heard that something is ``an acquired taste?''
It's usually right after somebody has handed you a bite of something that turns your mouth inside out and sends you searching for an out-of-the-way trash can.
Goat cheese can be like that. The fresh cheeses sold in most U.S. supermarkets are often chalky in texture. So bland they make cream cheese seem lively. And there's that unmistakable hint of . . . goat.
How the heck do you even pronounce it? Most menus call it by its French name, chevre. Which can be SHEHV-ruh or SHEHV.
Even the cheese experts agree: Goat cheese ...